Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
254
Calories
19g
Protein
15g
Fat
13g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup plain low fat yogurt
- 1/3 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon mustard (Dijon works well)
- 1 tablespoon lemon juice
- 1 large of two small cloves garlic, pressed
- 1 tablespoon soy sauce
- 1/4 teaspoon dried dill weed
Directions
1
1.Put all ingredients into a jar with a tight-fitting lid. Shake jar to blend ingredients. Store in the refrigerator between uses.
Recipe sourced from
fandom